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Multigrain Sourdough Bread

Multigrain Sourdough Bread Recipe

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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 238
Ingredients Method Notes

Ingredients
  

  • 300g bread flour
  • 100g whole wheat flour
  • 50g rolled oats
  • 25g flaxseed
  • 25g sunflower seeds
  • 350g water, room temperature
  • 100g active sourdough starter
  • 10g fine sea salt

Method
 

  1. Mix the 300g bread flour, 100g whole wheat flour, 50g rolled oats, 25g flaxseed, 25g sunflower seeds, and 300g of the water in a large bowl. Cover and rest 30 minutes.
  2. Add the 100g starter, 10g salt, and remaining 50g water. Pinch and squeeze until combined. Cover and rest 30 minutes.
  3. Perform 3 sets of stretch and folds at 30-minute intervals. Cover and bulk ferment until puffy and nearly doubled, 2 to 4 hours more.
  4. Turn the dough onto a floured surface, pre-shape into a round, and rest 20 minutes. Shape tightly into a boule and place seam-side up in a floured banneton. Pinch the seam closed.
  5. Cover and cold proof in the refrigerator for 8 to 12 hours.
  6. Preheat a Dutch oven at 450°F (230°C) for 30 minutes. Turn the dough onto parchment, score, and bake covered 25 minutes. Uncover and bake 18 to 22 minutes until deeply golden. Cool completely on a wire rack before slicing.

Notes

The dough requires a long bulk fermentation and an overnight cold proof. Active hands-on time is about 30 minutes. If you prefer a same-day loaf, after shaping let it proof at room temperature for 2 to 3 hours instead of refrigerating, then bake when it passes the poke test.